Mushkazone - wheat cookie cutter
Oma's not sure if it's from Tscherwenka or Vienna
because she said they had a few of them. [Noelle Giesse]
 

Mushkazone Cookies (1)

Mushkazonen Cookies (2)

Mushkazone Cookies (3)

Mushkazonen Cookie Molds for sale

Mushkazone - wheat cookie cutter submitted by Eve Brown - click to enlarge

Mushkazone Cookies Posted by: Beth Tolfree   Recipe from Beth’s Grandmother Of course I think this cookie is just wonderful !!

Mushkazonen Cookies Posted by: Andrea Hussli Family Recipe

My family recipe is a little bit different than others I've seen.  I've never compared them all side by side, but here's the one I use.  My Aunts never got the name right and now that I know the proper spelling and pronunciation I giggle at our attempt to name the cookie for so many years. Musskat-Nuss or Nussekatyondle were what my Aunts called them. Or just bow-tie cookies.

• 2 cups ground English Walnuts

• 1 teaspoon nutmeg

• 1¾ cup breadcrumbs (store bought)

• ¼ cup (soft) butter

• 1 cup sugar

• 1 teaspoon cinnamon

• 1 teaspoon allspice

• 1 egg beaten (add last)

• Note: (½ bar sweet chocolate – ground up - may be added)
  BEST TO ADD THE CHOCOLATE

Directions:

• Mix all ingredients together.

• Press mixture into the mold (or use a tablespoon as a mold) just to get the mold wet. 
  Empty mold back into mixture. 

• Dip the mold into cane sugar 

• Press mixture into mold and empty mold onto cookie sheet.  

• Redip mold to make each cookie.  BE VERY DELICATE WHEN EMPTYING MOLD: the cookie can crumble if not careful. 

Mushkazone Cookies Posted by: June Meyer This recipe will make four 8-inch square pans or two 9 x 12 inch pansful..

• 1 lb. walnuts, ground well

• 1 lb. or 6 cups bread crumbs (make from dry French or Italian bread)

• 9 egg yolks

• ¼ lb. butter (1 stick), melted

• 1 teaspoon ground clove

• 1 teaspoon ground nutmeg

• 1 lb. sugar (2½ cups)

Into mixing bowl place: Ground walnuts, bread crumbs, ground clove, ground nutmeg and sugar. 

Beat egg yolks with melted butter. 

Mix beaten egg and butter mixture into mixing bowl ingredients with a wire pastry cutter or use Cuisinart to blend. 

Firmly press the cookie mix flat into a pan that has been buttered and floured on the bottom.  It will seem crumbly at first.  

Make the cookie mix about 1 inch thick. 

With a knife or straight edged pastry board scraper, carefully cut the dough into 1 inch by 2 inch bars. 

Bake in a low oven about 325 degrees until firm, about 20-25 minutes.  It should darken in color a little.  Watch carefully. Do Not Burn! 

Let bars cool in pan. After they are cooled, re-cut with knife and keep in cookie tin.

Yield:  Four or five 8 inch by 8-inch square panfuls.   This recipe can be cut in half.